Green Lentil Curry With Potatoes And Vegetables

Course : Curry
Source:
Serves: 6
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Ingredients:

2 cups dried lentils -- rinsed (green, red, or brown)
2 tablespoons vegetable oil
1 medium onion -- diced
12 medium mushrooms -- sliced
1 small zucchini -- diced
2 medium tomatoes -- cored and diced
4 cloves garlic -- minced
1 medium jalapeno pepper -- seeded and minced
1 tablespoon fresh ginger root -- minced
1 tablespoon curry powder (Madras style)
1 teaspoon ground cumin
1 teaspoon ground coriander -- or garam masala
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups white potatoes -- unpeeled, diced
2 medium carrots -- peeled and diced
8 cups broccoli florets -- or cauliflower florets
8 cups hot cooked rice
 

Preparation / Directions:

Place the lentils in plenty of water to cover and cook until tender (see package for time; 30 to 45 minutes). Drain the lentils in a slander, reserving 2 cups of the cooking liquid, and set aside. Heat the oil in a large saucepan over medium heat and add the onion, mushrooms, and zucchini. Cook for about 7 minutes, until the vegetables are tender, stirring occasionally. Add the tomatoes, garlic, jalapeno, and ginger, and cook for 4 to 5 minutes more. Add the seasonings and cook 1 minute more. Blend in the lentils, reserved cooking liquid, potatoes, and carrots and cook over low heat for 35 to 40 minutes, stirring occasionally. Add the broccoli and cook for another 5 to 10 minutes until broccoli is fork tender. Remove from the heat and serve with basmati rice. A cucumber raita or plain, lowfat yogurt make a soothing accompaniment.


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